This thick, creamy, and smooth pastry cream, flavored with real vanilla beans, is perfect for filling cream puffs, eclairs, doughnuts, or fruit tarts!
Milk Vanilla Bean Eggs Cornstarch Sugar Butter
Add vanilla bean to milk and heat to a simmer. Remove from heat, steep for 15 minutes, then return to stove for a second simmer.
Whisk the egg yolks with sugar, cornstarch, and salt for a couple of minutes, until thick.
Slowly whisk some of the simmering milk into the eggs to temper them.
Pour the egg and milk mixture with the remaining milk into saucepan over low heat, and whisk until warmed.
Once the cream reaches its desired temperature, allow it to bubble for one more minute.
Then take the cream off the heat and strain it into a large bowl.
Stir in cubed butter so it melts into the cream. Then place bowl in ice bath, stir, and let cool to room temperature.
Store pastry cream tightly with plastic wrap on its surface and place in the fridge to chill completely.
Use as desired, and enjoy!